Purity Gum 2000 is an emulsifying starch. It is a kind of specially modified starch that is used to stabilize beverage emulsions. The similarities between the original starch and Purity Gum 2000 are that both of them have
a) cold water solubility,
b) good viscosity stability and
c) bland taste.
The biggest advantage of this starch over the earlier version is that it has i) long-term, low-temperature stability (up to one to two years) and ii) limited freeze/thaw stability. ( Freeze / thaw stability is the ability of a product to maintain its composition and integrity after repeated cycles between freezing and ambient temperature levels. Even minor temperature fluctuations can cause slight thawing of liquids within a product. Those ice crystals freeze at a larger size, causing the break-down of a product's structure.)
Question:
Why do LOW temperature stability and LIMITED freeze/thaw stability become the advantages of Purity Gum 2000 over original starch?
Statement (From IMK 221 handout) :
Purity Gum 2000 is an emulsifying starch. It is a kind of specially modified starch that is used to stabilize beverage emulsions. The similarities between the original starch and Purity Gum 2000 are that both of them havea) cold water solubility,
b) good viscosity stability and
c) bland taste.
The biggest advantage of this starch over the earlier version is that it has
i) long-term, low-temperature stability (up to one to two years) and
ii) limited freeze/thaw stability. ( Freeze / thaw stability is the ability of a product to maintain its composition and integrity after repeated cycles between freezing and ambient temperature levels. Even minor temperature fluctuations can cause slight thawing of liquids within a product. Those ice crystals freeze at a larger size, causing the break-down of a product's structure.)
Question:
Why do LOW temperature stability and LIMITED freeze/thaw stability become the advantages of Purity Gum 2000 over original starch?Answer: